Poached Turkey Breast + Gravy

In need of a Chrissy day recipe that's speedy, delicious and nutritious? Lucky for all of us, Lucy Tweed from Every Night Of The Week has whipped up just the festive meal plus the most delicious gravy we've ever tasted!!

INGREDIENTS
1.5 kg turkey breast, boned, skin on

75 g butter (separated)

3 tbs olive oil

3 cloves garlic, peeled and crushed

10 sprigs lemon thyme

2/3 cup GOOD SIDE Caramelised Onions (separated)

500 ml GOOD BONDES Chicken Broth

1/4 cup plain flour

1/3 cup dry cranberries

METHOD

Salt and pepper both sides of the turkey.

Melt 25 g butter and oil together on medium heat, in a large pan with a lid.

Brown the turkey breast skin side down first for 10 minutes and then turn over.

Add the garlic, lemon thyme and 1/3 cup GOOD SIDE Caramelised Onions

around the turkey and allow to cook over medium heat for a further 5 minutes.

Pour in the GOOD BONES Chicken Broth.

Cover, reduce heat to low and simmer for 40 minutes.

Remove the turkey from the pan and wrap in foil to rest for 20 minutes.

Strain pan liquid, discarding solids, (or, remove the thyme stalks, and blend the rest to add back to

the gravy later).

Melt the remaining butter and flour together in the pan until it is thoroughly mixed to a paste.

Gradually add the pan liquid while stirring to form a gravy.

Add the remaining GOOD SIDE Caramelised Onions and the cranberries (plus

blended reserved solids if you kept them) and simmer for 5 minutes. Season well.

Carve turkey into 1 cm thick slices and place on a deep platter in a layer of gravy.

Serve with crispy spuds and beans.⁣
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